Notes

The egg whites to be used must be kept in the refrigerator from the day before, about 24 hours. Then take them out of the fridge and let them acclimate to room temperature. I find this works great!

There must be no traces or residues of yolk, otherwise the egg whites will not whip. Even the container in which we will whip them must be perfectly clean, without traces of fat and perfectly dry.

The meringues are stored in glass jars with airtight seals, away from moisture and light. They keep for a couple of months this way.

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